Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

I would highly suggest getting a honesuki for breaking down chicken and rabbit, as that is the task that knife is designed for, and get a deba for Japanese fish butchery. If you do not know or intend to learn the Japanese way of breaking down fish with a deba, then you are better served with a western style fillet knife.

Thank you for the answers... The fact is that I used my friend's deba many times and love it (chicken is like butter, even bones), so I want my own.

Anyways, it's not my first single bevel, I've a Watanabe yanagiba blue#2, and I use it for everything less for what it should be... I mean, from remove the salmon's skin to cutting ham... Also have a Hankotsu 70/30 but is short.

Yeah, call me sacrilegious, heretic, blasphemer... But I did and will... And In many years on the kitchen, I've seen many times that I'm saying, people use all knives for all purposes... A thing is the theory and very different other one the daily reality and the habits and customs of every cook.

The history is full of things that have been invented for an intention and ultimately they have been used for other one, beginning for the dynamite... LOL... Would not be bad to read one day a thread on cutting things with our knives that are not contemplated in the purpose for the one that they were created.

So, in a back to the point... My handicap is that I know this brands because they are always in the most famous web sites but I don't have experiences with it...

The Kitaoka is a good option for me because is cheapest, also for the quality?

Some recommendation more?... what about the Tojiros?... And the Tadafusa?... I have read good opinions on them in this forum.